Archive for the ‘Uncategorized’ Category

Broccoli Cheese Brown Rice

Posted by: EatFree

January 25th, 2014 >> Uncategorized

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Ingredients*:

  • 2 tablespoons organic butter
  • 5 cups broccoli florets, grated
  • salt and pepper to taste
  • 9 cups cooked brown basmati rice, cooled
  • 1 teaspoon granulated garlic
  • 2 cups parmesan cheese, grated

Directions:

  1. Heat butter. Add broccoli and salt.  Cook for a few minutes until slightly softened.
  2. Stir in rest of ingredients gently off heat.  Enjoy!

*Serves 6-8.

Mushrooms with Beans and Corn

Posted by: EatFree

December 26th, 2013 >> Uncategorized

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Ingredients:

  • 2 tablespoons oil
  • 3/4 cup red onion, diced
  • 1 tablespoon garlic, minced
  • salt and pepper to taste
  • 2 teaspoons dried oregano
  • 3 chile de arbols, ground into powder
  • 1 tablespoon tomato paste
  • 8 ounces mushrooms, sliced
  • 1 teaspoon smoked paprika
  • 1/2 fifteen ounce can of corn
  • 1/2 fifteen ounce can of pinto beans
  • 1/2 teaspoon roasted cumin powder
  • 1/2 cup cilantro, minced

Directions:

  1. Heat oil.  Add onions and cook until light golden.
  2. Add garlic, salt, pepper, oregano, and chili powder.  Cook for a few seconds, stirring constantly.
  3. Add tomato paste, mushrooms, and paprika.  Stir to combine.  Cook on medium heat uncovered for one minute.
  4. Cover and cook on low until oil oozes out of mixture.  Stir frequently.
  5. Add corn and beans.  Cover and cook on low for another 5 minutes.  Stir occasionally.  Add cilantro off heat and enjoy atop of brown rice or within a whole wheat wrap with toppings of choice (cheese, lettuce, avocado, etc.)!

 

Vegan Roasted Banana Pudding

Posted by: EatFree

June 18th, 2013 >> Desserts and Sweet Treats, Gluten-Free, Uncategorized, Vegan

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Ingredients:

  • 2 tablespoons raw demerara sugar
  • 1/2 teaspoon cinnamon
  • dash of nutmeg
  • 4 ripe bananas, peeled and cut lengthwise
  • 1 teaspoon pure vanilla extract
  • 2 lbs silken tofu

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine raw sugar, cinnamon, and nutmeg.  Sprinkle over bananas.  Spray cookie sheet with cooking spray.  Lay down bananas and roast for 15 minutes or until caramelized.
  3. Put bananas, vanilla, and tofu into food processor.  Process until smooth.  Enjoy!

Whole Wheat Pasta With Zucchini and Eggplant

Posted by: EatFree

May 28th, 2013 >> Uncategorized, Vegetarian

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Ingredients:

  • 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 1.5 cups red onion, sliced
  • 2  yellow squash, cubed into 1 inch pieces
  • 1 green squash, cubed into 1 inch pieces
  • 3 Italian eggplants, cubed into 1 inch pieces
  • salt and pepper to taste
  • 12 ounces  100% whole wheat pasta, cooked
  • 1/2 teaspoon dried basil
  • 2 cups parmesan cheese

Directions:

  1. Heat oil.  Add garlic.  When fragrant, add onions.  Cook until translucent.  Add both squashes, eggplant, salt, and pepper.  Saute on medium heat for a few minutes then cover and cook until vegetables are tender.  Add a quarter cup of water at a time as needed.
  2. Toss in pasta along with basil and cheese.  Enjoy!